we made a couple changes from the original recipe, including fresh thyme instead of marjoram, moscato instead of vermouth, and coconut sugar in place of the brown sugar (my printable version reflects the changes). but be sure to click through to the runaway spoon for the original. (it’s worth mentioning that i found the recipe through a feature on food 52, a veritable visual feast of a site filled with amazing recipes and to-lust-for cookwares.

the original recipe is here at the runaway spoon (and thank you, p.c., because you are my new blog bestie and i’ll be visiting your site over and over to see what you’re cooking up!)

(original recipe calls for straining the ricotta to prevents its being soggy. i didn't and mine was not soggy, but it did take an extra fifteen minutes to bake. it was also in a deeper "bread" size clay baker, which might have added to the bake time.)

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I'm Angela Sackett, a wife, mama of five, and daughter of the King.
Dancing With My Father is my out-loud journey of listening for the soul-music of my Papa, and dancing to the rhythm of His heart. He uses life's blessings and challenges to lead my steps, and I'm sharing the gifts of good food, beautiful surroundings, and heart-thoughts to encourage you, too, to come dance!